Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.

In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.

Jamaican Rice & Beans

2 cups instant white rice

1 (14-ounce) can coconut milk

1 cup water

1 (15-ounce) can red beans, drained

1 teaspoon dried thyme

1/2 teaspoon finely grated lime zest

1/4 cup chopped scallions

Salt and freshly ground black pepper

In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.

Here is meal 2 using the leftover chicken. I shred the chicken off the bone and store in fridge until I am ready to make this one. Below are my modifications…

Sour Cream: omit, or I used about 2 oz’s of heated cream cheese, to keep it creamy

Diced Green Chiles: substitute 2 T of salsa

Cilantro: omit, or you can use 1 tsp of ground coriander

Egg Roll Wrappers: I LOVE these, but you could subb and just use tortillas. I freeze what I don’t use.

Sauce: is AMAZING!! Don’t change anything, except you could add one more tsp of rice vinegar if too sweet.

In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine.

Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place “straws” on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown.

Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws.